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Bombay Chicken Burger Puffs Recipe

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4.2 from 71 reviews

Bombay Chicken Burger Puffs are a delicious fusion appetizer featuring spiced ground chicken kheema filling baked inside crisp paratha or puff pastry cups, layered with melted cheddar cheese and topped with tangy pickled jalapenos and onions. These flavorful puff bites bring vibrant Indian spices into a delightful snack perfect for sharing.

  • Total Time: 40 minutes
  • Yield: 12 cups (4 servings, 3 pieces per serving)

Ingredients

Kheema Filling

  • 2 tablespoons oil
  • 1 medium yellow onion (finely diced)
  • 1 tablespoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon green chilies (minced)
  • 1 small tomato (about 1/2 cup, diced)
  • ¼ teaspoon ground turmeric
  • 2 teaspoons Kashmiri red chilli powder
  • 1 teaspoon cumin powder
  • 2 teaspoons coriander powder
  • 1 lb (450g) ground chicken
  • 1 teaspoon garam masala
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • ½ cup fresh cilantro (finely chopped)
  • 2 tablespoons ketchup
  • 2 tablespoons mayonnaise (or mustard)

Cups and Toppings

  • Cooking oil spray
  • 3 Kawan parathas (OR 1 puff pastry sheet)
  • 6 slices cheddar cheese (each cut into quarters, 24 pieces total)
  • 2 tablespoons pickled jalapenos
  • 2 tablespoons homemade pickled onions
  • 2 tablespoons fresh cilantro (finely chopped)

Instructions

  1. Make the Kheema Filling: Heat 2 tablespoons oil in a medium skillet over medium heat. Add the diced onion, cover, and cook for 4 to 5 minutes until translucent.
  2. Add Aromatics and Spices: Stir in ginger paste, garlic paste, minced green chilies, diced tomato, turmeric, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well, cover, and cook until the tomatoes break down and onions soften, about 3 to 4 minutes.
  3. Cook Ground Chicken: Add ground chicken to the skillet and break it up thoroughly with a spatula. Cook uncovered, stirring occasionally, until fully cooked through and any liquid has evaporated, about 8 to 10 minutes.
  4. Finish the Filling: Add garam masala and crush kasoori methi between your palms before stirring it in along with half the cilantro. Remove from heat and let the kheema cool for 5 to 10 minutes. Then stir in ketchup and mayonnaise or mustard until combined.
  5. Prepare the Cups: Preheat oven to 375°F (190°C). Lightly spray a 12-cup muffin pan with cooking oil. For parathas, thaw for 3 to 4 minutes until pliable, then cut into quarters to make 12 pieces. For puff pastry, thaw per package instructions and cut into 12 squares. Press each piece gently into a muffin cup, forming a cup shape.
  6. Fill the Cups: Spoon 1 tablespoon of kheema into each cup. Place one piece of cheddar cheese on top, then add another tablespoon of kheema over the cheese.
  7. Add Toppings and Bake: Optionally place a pickled jalapeno slice on top, then finish with a second piece of cheddar cheese. Bake for 18 to 20 minutes until the shells are golden and cheese is melted and bubbly.
  8. Garnish and Serve: Remove from oven and garnish with remaining fresh cilantro and homemade pickled onions. Serve immediately for best flavor and texture.

Notes

  • You can substitute the mayonnaise with mustard for a tangier flavor.
  • Using Kawan parathas gives a crispier, flakier cup while puff pastry yields a more buttery texture.
  • Homemade pickled onions add crunch, color, and tang. Store bought can also be used but fresh is recommended.
  • Adjust the green chilies and Kashmiri red chilli powder to control the heat level.
  • Leftover kheema can be refrigerated for up to 2 days and used for other dishes or wraps.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Indian Fusion

Find it online: https://allyumcooks.com/bombay-chicken-burger-puffs-recipe/